How to Brew Colombian Puente Azul Estate Coffee Pour Over - Saint Augustine Coffee Region Flavor Profile

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Colombia Coffee - San Agustin Blue Bridge Estate

Flavor: Toffee, sugarcane, black tea - Prominent milky aroma

A coffee with toffee, sugarcane, and black tea flavors, well-balanced and gentle, with outstanding sweetness

Colombia - Huila - San Agustin

Colombia CONDOR Huila San Agustin

Region: Huila/San Agustin

Altitude: 1600-1650M

Variety: Typica

Processing: Washed

Grade: SUPREMO

Bean Size: 17/18 screen

Flavor Description: Sugarcane sweetness, creamy aroma, bright orange peel, caramel and nut flavors

Huila is a very important coffee-producing region within Colombia. Coffee grows on the canyon slopes formed at the junction of the western coastal mountain range and the eastern mountain range. Among these, San Agustin has the Los Naranjos (Orange River) flowing through it, combined with fertile volcanic soil and a humid climate, producing the highest quality coffee in Colombia. The San Agustin coffee produced by the Condor cooperative sources from local small-scale coffee farmers. To maintain excellent coffee flavor, they only choose to grow the traditional Typica variety, processed delicately using the washed method, with strict quality control of green beans, and exported as SUPREMO - the highest grade in Colombian coffee classification. It has repeatedly achieved excellent results in COE (Cup of Excellence) evaluations.

How to Brew Colombian Coffee [San Agustin Blue Bridge Estate] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [San Agustin Blue Bridge Estate] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with V60 dripper, recommended coffee-to-water ratio around 1:15.

Using the hot water from the pour-over kettle, draw circles clockwise with the center of the filter cup as the center point. Start timing when brewing begins, brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, perform the second pour. During the second pour, just like before, draw circles clockwise with the center of the filter cup as the center point. The water stream should not hit the area where the coffee grounds connect with the filter paper to avoid channel effects.

Leave one circle of space when brewing the coffee grounds to the outermost circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese Style Ice Pour-Over [San Agustin Blue Bridge Estate]

FrontStreet Coffee ice pour-over [San Agustin Blue Bridge Estate] reference:

Colombian coffee [San Agustin Blue Bridge Estate], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use small Fuji setting 3.5; for ice pour-over, grind slightly finer by half a setting - small Fuji setting 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, with forceful stirring impact to make the coffee grounds roll fully. However, pay attention that the liquid level should not be too high and should not hit the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

Important Notice :

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